![['Close-up of a fluffy Cinnamon Roll Bundt Cake with a caramel glaze.', 'Side view of a Cinnamon Roll Bundt Cake topped with creamy frosting and pecans.', 'Detailed view of a freshly baked Cinnamon Roll Bundt Cake with icing and cinnamon swirls.', 'Juicy, golden-brown Cinnamon Roll Bundt Cake adorned with a drizzle of icing.']](https://quickflavorfix.com/wp-content/uploads/2026/07/cinnamon-roll-bundt-cake_1_U1-1.webp)
Cinnamon Roll Bundt Cake Recipe
A decadent cake combining the flavors of cinnamon rolls in a bundt form, perfect for special occasions or indulgent treats.
Ingredients
Dough
- 3 1/4 cups all-purpose flour
- 1 1/3 cups granulated sugar
- 2/3 cup light brown sugar
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon fine grain salt
- 1 cup unsalted butter (softened)
- 4 large eggs
- 2 teaspoons vanilla extract
- 2/3 cup whole milk
- 1/2 cup sour cream
Filling
- 2/3 cup light brown sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons all-purpose flour
- 3 tablespoons whole milk
- 1/4 cup unsalted butter (melted)
Cream Cheese Frosting
- 4 oz cream cheese (at room temperature)
- 1 cup confectioners’ sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (toasted)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- Mix dry ingredients and creamed butter, eggs, vanilla, milk, and sour cream to make the batter. Pour half into the pan.
- Combine filling ingredients and swirl into the batter. Top with remaining batter.
- Bake for 60 minutes or until a toothpick inserted comes out clean. Let cool.
- Prepare frosting by beating cream cheese, sugar, cream, vanilla, and pecans. Spread over cooled cake.
Notes
For best results, use room temperature ingredients and toast pecans for added flavor.